Passionfruit Gelato

Instructions

• 1

  Put ¼ cup (50g) caster sugar, water and passionfruit pulp in a small saucepan. Stir over medium heat for 1-2 minutes until sugar has dissolved. Bring to a simmer, then let it simmer for 1 minute. Transfer to a small heatproof bowl. Allow to cool, then cover and refrigerate for 1 hour until cold.

• 2

  Pour the milk and cream into a medium heavy-based saucepan. Whisk gently over medium heat for 6-8 minutes until small bubbles just start to form around the edge of the pan, do not boil. Remove from the heat.

• 3

  Put the egg yolks and remaining ½ cup (imperial: 3 ½ oz | metric: 100g) sugar in a heatproof bowl. Using a balloon whisk, whisk until pale and creamy. Pour ½ cup (120ml) of the hot milk mixture over the eggs and sugar, whisk until well combined. Add the remaining milk mixture to the egg mixture, whisking to combine.

• 4

  Wash and dry the saucepan. Pour the mixture back into the clean saucepan. Stir constantly with a wooden spoon over low heat for 10-12 minutes, until the custard has thickened and coats the back of the wooden spoon, but do not bring to the boil.

• 5

  Strain the custard into a clean heatproof bowl and cover the surface directly with cling film to prevent a skin from forming. Refrigerate for 4 hours, or until cold.

• 6

  Stir the passionfruit mixture into the chilled custard.

• 7

  Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.

• 8

  Once the gelato is frozen, transfer to a freezer-safe container, just large enough to hold the gelato. Freeze for 4 hours, or overnight for firmer gelato.

• 9

  Scoop into bowls and serve with almond biscotti.

• 10

  Store gelato in the freezer for up to 2 weeks. The gelato will become very firm after freezing overnight, so remove from the freezer and let stand at room temperature for 5-10 minutes before serving for easier scooping.